I’m excited to share this quick and flavourful dish—my twist on “pizza” turned into a breakfast or lunch-worthy egg meal.
Why You’ll Love This Recipe
I love how this recipe brings together savoury pizza flavours—melty cheese, rich tomato passata, and slices of salami—with the ease and comfort of eggs. It’s high-protein and low-carb, which makes it satisfying without being heavy. Plus, it comes together fast, perfect when I’m short on time but still want something delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 large eggs
¼ cup (about 30 g) grated reduced-fat cheese
2 tablespoons tomato passata (or pizza sauce)
4 slices of salami (or your favourite pizza-style meat)
½ teaspoon mixed dried herbs (e.g., oregano, basil)
A tiny drizzle of olive oil or a small knob of butter for cooking
Directions
I whisk the eggs in a bowl until well combined.
I heat a non-stick pan on medium. I add the olive oil (or butter) to coat the base.
I pour in the whisked eggs, swirling so the melted cheese forms a base and the eggs cook evenly.
As the eggs begin to set, I spread the tomato passata over the top. Then I arrange the salami slices on top and sprinkle the mixed herbs.
I cover the pan for 1-2 minutes (depending on how runny I like the eggs) until everything is set and the cheese and toppings are warmed through.
I slide it onto a plate, cut into wedges, and serve immediately.
Servings and Timing
This recipe makes 1 serving and takes about 12 minutes from start to finish.
Variations
Swap the salami for turkey pepperoni or a vegetarian alternative such as sliced mushrooms or roasted red peppers.
Use different cheeses: try mozzarella, cheddar, or a blend of your choice for extra flavour.
Add extra veggies: I might add diced bell peppers, spinach, or olives under the passata before topping.
For a lower-fat version, I’d reduce the cheese slightly and load up on herbs and veggies for flavour without excess richness.
Storage/Reheating
If I have leftovers (though it’s best fresh), I store them in an airtight container in the fridge for up to 2 days. When reheating, I prefer using a skillet over medium heat so the base stays crisp, but I could also use the microwave for a quick warm-up—just noting the texture will soften a bit.
FAQs
1. Can I make this for more than one person?
Yes—just multiply the ingredient quantities for the number of servings, and use either a larger pan or make two batches. Ensure the egg layer is not too thick so it cooks evenly.
2. What kind of cheese works best?
I find a medium-melting cheese like reduced-fat cheddar or mozzarella gives a good texture and flavour. The key is a cheese that melts and integrates into the egg base and holds the structure.
3. Can I skip the meat or make it vegetarian?
Absolutely. I often make it vegetarian by omitting the salami and adding sautéed mushrooms, diced bell pepper, spinach, or olives. The flavour remains strong because of the cheese and tomato base.
4. Can I prepare this ahead of time (meal-prep)?
I can prep some elements (like chopping veggies or grating cheese) ahead of time, but I prefer to cook it fresh for the best texture. If I make ahead, I store cooked portions in the fridge and reheat gently.
5. What if I like runny eggs vs. fully set?
If I like runny eggs, I cook until the eggs are mostly set around the edges but still slightly soft in the centre, then remove from heat. If I prefer fully set eggs, I cover the pan and cook an extra minute or two until firm through the middle.
Conclusion
I really enjoy this “pizza-eggs” dish when I want something quick, satisfying and a little different from the usual breakfast or lunch. It brings the comfort of pizza into a high-protein egg base, with plenty of scope for customization. I encourage you to try it, personalise it with your favourite toppings, and see how it becomes a go-to in your week.
A quick, savoury, high-protein twist on pizza using eggs as the base, layered with cheese, tomato passata, and salami for a delicious low-carb breakfast or lunch option.
Total Time:12 minutes
Yield:1 serving
Ingredients
3 large eggs
¼ cup (about 30 g) grated reduced-fat cheese
2 tablespoons tomato passata (or pizza sauce)
4 slices of salami (or your favourite pizza-style meat)
½ teaspoon mixed dried herbs (e.g., oregano, basil)
A tiny drizzle of olive oil or a small knob of butter for cooking
Instructions
Whisk the eggs in a bowl until well combined.
Heat a non-stick pan over medium heat and add olive oil or butter to coat the base.
Pour in the whisked eggs, swirling to spread evenly.
As the eggs begin to set, spread the tomato passata over the top.
Arrange the salami slices on top and sprinkle with mixed herbs.
Cover the pan for 1–2 minutes until the eggs are set and the toppings are warmed through.
Slide onto a plate, cut into wedges, and serve immediately.
Notes
Use turkey pepperoni or vegetarian options like mushrooms or roasted red peppers for variation.
Try different cheeses like mozzarella or cheddar.
Add vegetables like bell peppers, spinach, or olives under the passata.
Store leftovers in the fridge for up to 2 days and reheat in a skillet for best texture.
